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Rating: 4.51 stars
76 Ratings
  • 5 star values: 55
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 4

A great recipe that makes light and fluffy coconut macaroons.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Grease two baking sheets.

  • Whisk egg whites in a bowl until frothy; stir in almond extract.

  • Combine coconut, sugar, flour, and salt in a large bowl.

  • Lightly stir egg white mixture into coconut mixture to form a batter.

  • Scoop batter by the tablespoon and drop onto prepared baking sheet.

  • Bake cookies in the preheated oven until edges start to brown, about 20 minutes.

  • Transfer cookies to wire racks to cool.

Nutrition Facts

71 calories; protein 0.9g; carbohydrates 10.4g; fat 3.1g; sodium 53.4mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2014
These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside. Read More
(19)

Most helpful critical review

Rating: 2 stars
02/03/2019
I had to weigh the coconut as I didn t have a 7oz package. If my scale was correct it calls for 2.5 c of coconut. I used unsweetened coconut and maybe the longer thread and sweetened coconut would add some moisture. I had to use a gluten free flour as I was making them for a friend who hadn t have gluten...used Cassava flour which is supposed to be very close to wheat flour. I used a cookie scoop to form them and had to pack the batter into it and carefully transfer it to the sheet. (Like others I used parchment which worked well) after fighting to get the first three cookies onto the sheet in one piece I added another egg white which helped somewhat but still had to be very careful. The baked cookie was very dry and not chewy. I don t like giving a bad rating to a recipe as I know little changes can make a difference but I am disappointed with this recipe. Read More
76 Ratings
  • 5 star values: 55
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
03/17/2014
These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside. Read More
(19)
Rating: 4 stars
05/16/2012
Yumm!! These are great! I did not use as much sugar and used whole wheat flour and they were still great. I ussually don't use whole wheat flour but I did not have all purpose. Also I used about 1/4 teaspoon vanilla and 1/4 teaspoon almond, and a little more coconut than what was called for! Read More
(15)
Rating: 4 stars
11/18/2012
I made these for my husband who LOVES macaroons. I on the other hand, can't stand coconut and have never tried them before (nor will I). His feedback was that the flavor was good, but he wished they were a little bigger and had more uniform crispiness around the outside. They are moist and look pretty. He keeps eating them though, so something must be right! Read More
(12)
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Rating: 5 stars
06/29/2015
I've worked my way through nearly every macaroon recipe on here. This is by far the best. Light in the center, crunchy around the edges, addictive! :) Only thing I did differently was I used parchment paper instead of greasing the pans, and doubled the recipe. I otherwise followed the recipe exactly, the timing was spot on, and BOY are they good! Read More
(8)
Rating: 5 stars
11/29/2013
So easy to make and so delicious. They were a huge hit at a recent dinner party. Only problem is that they're hard to stop eating. Read More
(6)
Rating: 5 stars
10/27/2012
Taste great and low fat. Egg White! I added a couple TBSP of smashed almond. yummy! Read More
(6)
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Rating: 5 stars
12/14/2012
I made these exactly as written and they were both beautiful and delicious. I grew up eating coconut macaroons from a can at Passover time and these are better and so easy. I used a melon baller to make pretty little mounds. Yummmm! Read More
(5)
Rating: 5 stars
07/07/2014
This recipe is so easy and really delicious! They would taste even better dipped in chocolate. I would make them again! Read More
(4)
Rating: 5 stars
01/03/2014
I rated this five stars as I don't like coconut macaroons but these tasted great. HOWEVER MINE BURNED ON THE BOTTOM AT 15 minutes SO WATCH THEM VERY CLOSELY.. you might have to reduce cooking time. Read More
(4)
Rating: 2 stars
02/03/2019
I had to weigh the coconut as I didn t have a 7oz package. If my scale was correct it calls for 2.5 c of coconut. I used unsweetened coconut and maybe the longer thread and sweetened coconut would add some moisture. I had to use a gluten free flour as I was making them for a friend who hadn t have gluten...used Cassava flour which is supposed to be very close to wheat flour. I used a cookie scoop to form them and had to pack the batter into it and carefully transfer it to the sheet. (Like others I used parchment which worked well) after fighting to get the first three cookies onto the sheet in one piece I added another egg white which helped somewhat but still had to be very careful. The baked cookie was very dry and not chewy. I don t like giving a bad rating to a recipe as I know little changes can make a difference but I am disappointed with this recipe. Read More